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Raccoon: The other dark meat


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The other dark meat: Raccoon is making it to the table

 

"If stores could sell coon, we’d run out of them. It's a long-hidden secret that they're so good."

 

After several hours, a delicious smell — roast beef? chicken? — drifts from the oven.

 

A mingling of garlic and onion and sweet-smelling spices.

 

And when Washington opens the lid, a tiny leg falls easily from the bone.

 

“See that? Tender as a mother’s love,” he says with a grin. “Good eatin’.”

 

And the taste?

 

Definitely not chicken.

 

http://www.mcclatchydc.com/251/story/59566.html

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